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Salt in Baking

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sandylc Mar 5, 2014 02:40 PM

I notice that sweets recipes originating the UK many times do not include salt. In the US salt is always in the ingredients.

What does everyone out there think about, for example, a cake recipe with/without salt?

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    sharebear RE: sandylc Mar 5, 2014 02:55 PM

    I think salt may sometimes be omitted if the butter in the recipe is salted butter. I tend to use unsalted butter, and many of the recipes I use call specifically for unsalted butter, so I add salt separately (this allows for better control of how much salt you are adding to whatever you're making).

    Personally I would not trust a recipe that called for zero salt... salt brings out a lot of nuances in flavor (particularly in desserts) and is a key key key ingredient in baking, IMHO.

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      tacosandbeer RE: sandylc Mar 5, 2014 02:59 PM

      As a baker who moved from the US to the UK, I can tell the difference. It's as if baked goods here are just 'flat'. I always make a new recipe the first time as it's written, but the majority of the time, my second go-round notes say 'needs a little salt'. Not much, maybe 1/4 tsp for every 1-2cups of flour, depending on if I am using butter as well. (only because the default household butter is salted, and I generally don't have unsalted at hand).

      1. greygarious RE: sandylc Mar 5, 2014 03:08 PM

        i use very little salt, almost never adding it to recipes of my own creation. But I do find it's absolutely necessary in bread baking. For cakes, cookies, and the like, I use unsalted butter and a quarter, or less, of the amount called for in the recipe.

        1. Ruthie789 RE: sandylc Mar 5, 2014 03:45 PM

          Salt may have a function in baking besides taste, it can act as an agent to slow down the rising process in baking.

          2 Replies
          1. re: Ruthie789
            chefj RE: Ruthie789 Mar 5, 2014 04:00 PM

            Salt slows Yeast growth but I do not think that it has any effect on Chemical Leaveners

            1. re: Ruthie789
              Antilope RE: Ruthie789 Mar 6, 2014 01:51 PM

              You should not knead un-salted dough, or it can suffer ill effects.
              You can withhold the salt if you gently mix the dough and allow it to rest during an autolyse period. But before kneading the dough, the salt should be added or the dough can become over-oxidized and color and flavor of the bread will suffer.
              .
              .
              From Page 20 "Bread Baking, An Artisan's Perspective" by Daniel T. DiMuzio
              .
              "When salt is added to a dough, it tightens the gluten structure and adds strength.
              .
              "...Salt is a natural antioxidant, and if we subtract salt from a bread dough being mixed at high speed, the rate of oxidation in the dough is dramatically increased. Most of the carotenoid pigments may be destroyed before the salt is added, thereby significantly reducing the flavor and aroma components
              associated with them..."
              .
              Page 52 Bread Baking, "An Artisan's Perspective" by Daniel T. DiMuzio
              .
              "...Some bread bakers prefer to hold back any salt addition until mixing is nearly finished in an effort to shorten the mix time during production. If bakers do hold back adding the salt, the dough will absorb much more oxygen than normal, and over-oxidation may occur before the salt is added. Flavor and color can be seriously compromised this way, so, in the interest of maintaining good quality, it is optimal for a baker to add the salt toward the beginning of the mixing cycle.
              .
              An exception to this principle occurs when you incorporate an autolyse into your mixing procedure. During an autolyse, salt is held back until the rest period is over in order to encourage an increase in enzyme activity. Because no high-speed mixing occurs before or during the autolyse, the dough's color and flavor can still be preserved in the temporary absence of salt. Before the remaining mix at high speed commences, the salt in the formula should be added to maximize its anti-oxidizing effects..."
              .

            2. biondanonima RE: sandylc Mar 5, 2014 07:00 PM

              If a recipe I'm using to bake something doesn't call for salt, I add it. IMO, ALL sweets and baked goods need salt. No exceptions. Without it they just taste either bland, too sweet or weirdly unbalanced.

              1. daislander RE: sandylc Mar 6, 2014 12:05 AM

                I thought you need salt to activate the baking powder(or soda I can never remember which)? Maybe uk banks on people using salted butter?

                1 Reply
                1. re: daislander
                  chowser RE: daislander Mar 6, 2014 04:34 AM

                  You need an acid for baking soda but neither need salt.

                2. AnneInMpls RE: sandylc Mar 6, 2014 12:07 AM

                  Maybe people in the UK haven't burnt out their tastebuds with a salt overload, compared to most in the US. Those who eat in US restaurants get a HUGE amount of salt in their food. And the more you eat, the more you crave...

                  3 Replies
                  1. re: AnneInMpls
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                    tacosandbeer RE: AnneInMpls Mar 6, 2014 04:14 AM

                    I have noticed that, eating at other people's homes here in the UK, it seems like there is rarely salt used during cooking or available on the table. The only person I've met here who uses salt regularly is a chef who also smokes, and she admits her palate is shot.

                    1. re: tacosandbeer
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                      sandylc RE: tacosandbeer Mar 6, 2014 09:07 AM

                      So is there a lot of sodium in the restaurant food in the UK?

                      1. re: sandylc
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                        tacosandbeer RE: sandylc Mar 6, 2014 12:23 PM

                        I'm probably not the one to ask - we're located in a bit of a black hole for decent restaurants, and Mr Tacos and I are both pretty good home cooks (with two small Chowpups) - so we rarely eat out.

                        I have noticed that most vegetables I've had are served completely unseasoned. Not even butter.

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                    AdinaA RE: sandylc Mar 6, 2014 04:58 AM

                    Entirely a matter of what you're used to. If you're used to it, you will feel the absence in many baked goods. If you're used to salt-free baking, salt in sweets can be distasteful.

                    We are hard-wired to like salt, but there is no doubt that it masks other flavors. I regard salt as a cheap-and-easy way of making food taste good. At price of masking all the other wonderful flavors in the world.

                    3 Replies
                    1. re: AdinaA
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                      sandylc RE: AdinaA Mar 6, 2014 09:08 AM

                      Actually, salt is a flavor enhancer, not a flavor masker.

                      1. re: sandylc
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                        magiesmom RE: sandylc Mar 6, 2014 09:19 AM

                        I agree. I like very small amounts of salt but find it brightens many flavors.

                      2. re: AdinaA
                        hotoynoodle RE: AdinaA Mar 6, 2014 10:04 AM

                        there is a vast difference between salty-sugary-processed junk-with garbage-oil vs. a home-made baked good where a dash of salt only enhances.

                      3. j
                        jammy RE: sandylc Mar 6, 2014 11:09 AM

                        Check to see if the cake recipes use self raising flour. It's common in the UK. If they do, there is already salt added to the flour, so you don't need to put extra in the recipe.

                        7 Replies
                        1. re: jammy
                          paulj RE: jammy Mar 6, 2014 01:58 PM

                          Though when I recently looked at self raising flour labels, the UK brands had considerably less sodium than the USA brands.

                          In my limited experience, USA brands of self-rising flour have enough salt to taste good in savory items like plain biscuits, but too much for sweet things (even scones).

                          1. re: paulj
                            chefj RE: paulj Mar 6, 2014 02:31 PM

                            Most US cake recipes do not call for self rising flour while in the UK they do.

                            1. re: chefj
                              paulj RE: chefj Mar 6, 2014 03:13 PM

                              In my limited experience, a cake with USA self rising flour would be too salty.

                              http://www.nigella.com/kitchen-querie...

                              Nigella Team is saying the same thing. No salt in UK self-rising flour. USA sr flour has about 1/2t salt per cup. I use a bit less than that in my biscuits.

                              There's a Flanders and Swan song, 'The English are best', which complains about the Scots: 'they eat salty porridge'. Expectations re. saltiness vary by person, culture, and meal.

                              1. re: paulj
                                chefj RE: paulj Mar 6, 2014 05:29 PM

                                And here are a couple of US recipes that all call for self rising flour that seem to get great reviews.
                                http://www.kingarthurflour.com/recipe...
                                http://www.foodnetwork.com/recipes/pa...
                                No problems with saltiness and no extra salt add to the recipes.

                                1. re: chefj
                                  paulj RE: chefj Mar 6, 2014 06:01 PM

                                  They have a similar recipe using AP
                                  http://www.kingarthurflour.com/recipe...
                                  For the same amount of flour (3 1/4c) it calls for 1tsp salt.

                                2. re: paulj
                                  chowser RE: paulj Mar 6, 2014 07:23 PM

                                  The magnolia cupcake recipe uses self rising flour. It's an excellent cupcake, not at all salty. Maybe the English just like blander food.

                                  1. re: chowser
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                                    sandylc RE: chowser Mar 6, 2014 08:13 PM

                                    You have a point. In my area there is a bar whose owners studied fish and chips in England and then brought their knowledge back to make an English version here.

                                    Well, this fish is great with ONE exception: It desperately needs salt. Not just shaken on at time of eating (it falls off), but somewhere on the fish or in the batter before it is cooked.

                                    I asked them about it once and they made it clear that the fish was seasoned exactly as they intended it to be for authentic F&C.

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